Curried Brown Rice With Tomatoes And Peas

Heat the butter in a medium nonstick skillet over medium-high heat until foaming. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes.

Add the curry powder, ginger, garlic and 1/4 teaspoon salt. Cook until fragrant, about 1 minute. Add the tomatoes and cook until heated through, about 2 minutes. Set aside.

Adjust an oven rack to the middle position and heat oven to 375 degrees F. Spread the rice in an 8-inch-square glass baking dish.

In a covered medium saucepan over high heat, bring the vegetable broth to a boil. Once boiling stir in 1/4 teaspoon salt and pour the broth over the rice. Stir the tomato mixture into the rice and spread the mixture evenly in the baking dish.

Cover the baking dish with a double layer of foil. Bake the rice until tender, about 1 hour and 10 minutes.

Remove the baking dish from the oven and uncover. Stir in the peas, then cover the dish with a kitchen towel. Let the rice stand for 5 minutes. Uncover and let the rice stand another 5 minutes before serving.